Beat the eggs with the sugar until thick. Add semolina, milk and flavouring. Cook over a low heat until mixture thickens stirring continuously. Remove from heat; add 3 tablespoons butter.
Butter a baking pan and lay 2/3 of pastry sheets, brushing each sheet with melted butter. the edges of the pastry sheets should come up above the yop of the pan. Spread milk mixture over pastry sheets and turn in the edges of the phyllo over the cream. Cover with remaining pastry sheets, brushing each with melted butter. Pour any remaining butter over top. Cut through the first 3 pastry sheets in 3 inch squares and sprinkle with water. bake in a moderate oven for 45 minutes. Allow to cool.
Boil the sugar, water and lemon juice for 5 minutes. Pour lukewarm syrup over "ghalatoboureko". Cool before serving. |
